What You’ll Need
- 4-5 cups mashed potatoes (great idea for leftovers)
- 3 tablespoons butter + 2 tablespoons olive oil
- 4 Barramundi Fillets (or any mild white fish)
- 1-2 teaspoons The Gourmet Farm Girl Blackening Seasoning
- 1/2 teaspoon sea salt
- 8 cups fresh spinach
Preparing the spices
Shape mashed potatoes into patties: in a non-stick skillet heat 2 tablespoon butter and one tablespoon oil over medium heat and fry potato pancakes for 3-4 minutes on each side till golden brown.
Season the fish fillets with blackening seasoning and salt.
While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-5 minutes; remove from heat and place under the broiler for 2-3 minutes till cooked through and flakes easily with a fork.
Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot; add spinach; cover and cook over medium high heat till just wilted; 5-6 minutes
Place the potato pancake onto plate; add a layer of spinach and top with a piece of fish.